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Monday, 2 July 2018

Cute Turmeric Chicken Steamed Bun/ Pao 可爱小鸡造型鸡肉包

Back to school day, I am getting more grey hair as I need to think of three-meals or more daily menu. Breakfast menu is the hardest because my son doesn't have appetite in the morning, so every morning I have to prepare something that looks good, taste new to him, small portion and nutritious. 

During school holiday, I have been baking bread very often as I did not have time to make steamed bun that need to shape. Now when the boy is at school and tuition class, finally I could spend more time in the kitchen to make his favourite steamed buns for him.

These steamed buns are not only cute, they are so soft and stay soft even after cooled for hours. Watch this video that I have shared on my Facebook Fan Page  to see the texture. 

This recipe is adapted from my Keroppi Matcha Steamed Bun recipe, with slight modification. Use natural colour from ground Turmeric, red rice yeast powder and charcoal powder to make these deliciously adorable steamed bun with chicken fillings. And again, I use my trusty bread maker to knead the dough. Using Song Cho Bread Maker to knead the dough is so quick and easy. It really saved my energy and time. 

In the past, when I need to make small amount of steamed bun, I'd have to knead the dough with hands because it's pretty hard to knead small portion of dough using my KA stand mixer. Now that I have my Song Cho bread maker, I can let it do the kneading. I'm impressed with the small but really powerful mixing blade in this bread maker. This is the bread maker that I would highly recommend to my readers. :)

Ingredients: Yield 8 buns

Dough recipe: 

85g Cold Milk 冷牛奶 85克

20g Sugar 细砂糖 20克

1 tsp Oil 油 1小匙

Few dashes of  Ground Turmeric 黄姜粉 少许

150g Plain Flour 中筋面粉 150克

1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙

Red Rice Powder and Charcoal Powder 红菊粉和黑炭粉,适量

1-2 tbsp Fresh Milk, if needed 牛奶,适量

Chicken filling 馅料: 

100g Chicken (boneless chicken leg, sliced thinly) 鸡肉 100克,切条

1/4 tsp Corn Flour 玉米粉/粟粉 1/4 小匙

1 tbsp Chicken Rice Paste 海南鸡饭酱 1汤匙

3g Spring Onion (chopped) 青葱碎 3克

Few dashes of White Pepper 胡椒粉 少许

Add all the chicken filling ingredients in a bowl, mix well. Cover with cling wrap, let marinate in the refrigerator for one hour or more. 将全部馅料的材料混合均匀,用保鲜纸盖上,放冰箱腌1小时以上。

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Method: 步骤

1. Take out bread barrel from Song Cho Bread Maker. Install the stirring rod. Add Milk > Castor Sugar > Oil > Ground Turmeric > Flour > Yeast into bread barrel. 

2. Return bread barrel into Song Cho bread maker, press bread barrel down, turn it by clockwise and make sure it is installed firmly. Press < MENU >, select <#15 FAST KNEAD DOUGH > , press < START >.
安装好后按键《MENU》,选择 《#15 FAST KNEAD DOUGH 》,按 《START》。

3. When the dough is ready, transfer the dough onto table top. Portion out 2 small parts of dough for black and red dough. 

Tips: While working on each colour dough, keep the remaining dough in the refrigerator. 

4. Prepare main dough: Divide the yellow dough into 8 portions. Gently knead each dough and roll into small round balls. Cover with cling wrap and store in the refrigerator. 

5. Prepare red colour dough: knead in some red rice powder and milk. Cover with cling wrap and store in the refrigerator. 

6. Prepare black colour dough: knead in some charcoal powder and milk. Cover with cling wrap and store in the refrigerator. 

7. Remove yellow dough from the refrigerator, wrap with chicken fillings. Repeat for all eight buns.

8. Remove red dough from the refrigerator, gently roll the dough. Divide dough into 8 equal portions, roll into ball. Use a spatula, gently press down to make a line in the middle (refer picture below). Brush some milk on top of the bun, Place the red dough on top. Repeat for all buns.

9. Remove black dough from the refrigerator, gently roll the dough. Roll and shape the facial details and claws, brush some milk on the bun and decorate accordingly. Repeat for all buns. Be creative to make different expressions.

10. Let it proof for about 50 minutes or doubled in size. Steam on high heat for 15 minutes. When it's done, turn off heat. Let it sit in the steamer for 5 minutes before removing from the steamer. 
做好造型后发酵50分钟或双倍大。放进蒸炉大火蒸15分钟。 蒸好后熄火,待5分钟才把包子拿出。待凉后即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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~ Special thanks to Song Cho Singapore ~ 

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